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Chili

Kim, Here is the recipe. I follow this when I make it with pork. When I make it with chicken its different.

Prep
Cook
Serves 8people
Ingredients
1
lb Boneless Spareribs
1
cup water
few cloves garlic
canola oil
1
red pepper
1
green pepper - diced
1
cup diced celery
1
zucchini cut in cubes
1
cup shredded carrots
1-14 1/2
oz can of hunt's petite diced tomatoes with green chilies
1-14 1/2
oz can of red kidney beans drained and rinsed with water
1-14 1/2
oz can of white cannellini beans drained and rinsed with water
1-28
oz can of b&m red kidney baked beans
Directions
1.
In the morning put 1 lb. - boneless spareribs - into crockpot w/ cup of water and a few cloves of garlic - cook about 8 hours on low or according to crockpot directions. About a half hour before dinner: In large pot saute the vegetables in canola oil until tender. When tender add canned items. Drain the cooked pork and shred into strands and remove any fat. Add to chili. Stir and cook over low heat for 10 minutes then serve with cornbread.

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